Category: Recipes/Cooking

Everyone who knows me, knows how I feel about sushi. Eating Keto since the end of April is really making me crave it! A few months ago I tried my first shot at Keto sushi. It tastes incredibly similar to the real thing! All you need to do is grate some cauliflower in place of rice. I hope I can explain how to do this correctly! Please let me know what you think in the comments!

Grate the half-head of cauliflower into a bowl, then microwave to warm up and let some of the moisture out.

Let cool just a bit. Meanwhile, lay some nori on your bamboo rolling mat. Note: if the nori has preforated lines on it, make sure those lines and the “lines” of the bamboo roller are parallel to you. This will make rolling much easier. Spread a thin layer of the grated cauliflower on the nori, making sure to completely cover it. Then, at the very edge of the nori/cauliflower that is closest to you, layer your seasoned shrimp, a strip of cucumber, avocado, a few plops of cream cheese, some green onions, some spicy mayo as compact as you can.

Then comes the tricky part: grabbing the nori and bamboo mat and rolling it together over itself till you make a roll. This is my 2nd time making these and I had more trouble this time with my nori tearing (probably because I didn’t let the cauliflower rice cool long enough), so don’t lose patience. The end-result is AMAZING!

I searched all over the place for a great, chocolatey low-carb, Keto-friendly mug cake recipe that didn’t taste like cardboard, and after trying tons of recipes on Pinterest I decided I probably had to make my own. So, after a lot of trials and errors (a lot. And I ate them, because I don’t like wasting ingredients 😳 !), I want to say I created a pretty darn good recipe! (And this is coming from a former sugar-obsessed, carb-aholic! So I know my desserts!) Without further ado, here’s my Low-Carb Chocolate Mug Cake With Chocolate Cream Cheese Icing.

I used granulated Swerve; couldn’t find powdered, but it worked out perfectly!

In my experience, Swerve is the way to go with sweeteners. I’ve tried Stevia and Pure and they were just too bitter.

Stir until well combined, scraping the sides of your mug.In a separate bowl, whisk your egg, then stir it into your mug with your cake mixture until well-mixed, to avoid any white, eggy clumps.

Once it’s all nicely mixed, microwave for 90-100 seconds, depending on your microwave. I’d start with 90 seconds. Mine came out a little soft on one side, like a brownie consistency, but I love my cakes like that so it was perfect for me. Pop it in for 5-10 seconds at a time if you like a firmer cake. Once it’s done, flip your mug onto a plate or cutting board. A few good taps will pop it right out 🙂 .